Arroz Congri (Cuban Rice and Black Beans)

The aroma that fills your kitchen while cooking this Cuban rice dish will make you want to pump up the salsa music and grab a mojito!

Rice and black beans cook together in this flavorful dish, which gives the rice it's black color. In addition it's cooked with peppers, onions, garlic, cumin and bay leaf. Not only is the dish delicious, it's also high in fiber, protein, anti-oxidants, it's low fat, vegan, and gluten-free. Win win!!

This is very filling thanks to the beans. You cans enjoy this as a vegetarian main dish with a salad, or great as a side dish with steak, chicken or pork. Try this with Chicken Sabroso or Slow Cooked Pernil, you won't be sorry!

I ate this with an avocado papaya salad (recipe coming) and I was thoroughly satisfied, I didn't miss the meat!

White rice is typically used in this dish, I've never had it with brown rice but I'm sure it would be delicious for those of you who prefer brown - you may have to adjust the liquid and cooking time. You can of course use your own cooked beans from dried beans if you prefer not to used canned. This recipe does not recommend you drain the beans, the liquid is what gives the rice the black color. For those of you who must drain the beans, be sure to fill the can back with water so it won't be too dry.




Arroz Congri (Cuban Rice and Black Beans)
Gina's Skinny Recipes
Servings: 5 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 258.2 • Fat: 2.3 g • Carb: 49.4 g • Fiber: 6.6 g • Protein: 9.8 g

• 2 tsp olive oil
• 1/2 cup chopped green bell pepper, chopped
• 1/2 cup chopped red bell pepper, chopped
• small onion, chopped
• 2 cloves garlic, minced
• 1 cup uncooked long grain rice
• 15 oz can black beans (don't drain)
• 1 1/2 cups water
• 1/2 tsp cumin
• 1 bay leaf
• pinch oregano
• salt and pepper to taste

In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.



Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.



Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.



Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).